1 (2 lb.) can sweet potatoes
1/2 stick butter, melted
2 eggs, well beaten
1/2 tsp. cinnamon
1 c. milk
1/2 c. granulated sugar
2 tbsp. cornstarch

Place all ingredients in blender. Blend until the texture of pudding. Pour into oblong casserole (8 x 12 inch). Bake 20 minutes at 350 degrees. After 20 minutes, put on topping and return to oven. Bake 15 minutes more. Watch closely because coconut darkens fast.

TOPPING:

1 c. corn flake crumbs
1/2 c. brown sugar
3/4 stick melted butter
1 c. coconut
1/2 c. chopped pecans